One of the things I love about fall is cooking warm soups and stews. Chicken and Turkey noodle soups are one of my favorites and I usually make enough for at least one meal for 4 people and freeze some for a cold no school/no work day in the dark of winter.
Turkey noodle soup with greens
I make this soup from wild turkey and from store-bought turkey either way it tastes great.In this batch of soup I used the roster chicken stock that I made over the summer and froze.So the flavor is rich and the left overs from several meals come together to make a very nutritious hearty soup.
leftover roasted turkey breast
I start by thawing out 5 cups of chicken stock adding two cups of water and one bullion cube. I bring the broth to a low boil adding spices carrots, onions adding chunked turkey after a about 10 minutes.I then add one half box of frozen thawed spinach about 2/3 of a cup wilted fresh spinach making sure the soup returns to a low boil before adding 1 1/2 cups wide egg noodles. Simmer everything together until the noodles are tender about 13 minutes. It is a fast 25 mintues that tastes better than anything I have ever tasted from a can and is so good for you.
getting ready to add egg noodles to soup
fresh garden garlic adds a deeper rich flavor
Recipe for Turkey Noodle Soup with Greens
5 Cups of Chicken Stock
2 Cups of water
1 Bullion cube
1 Bay leaf
1 tsp. pepper
2 Crushed garlic cloves
1/2 tsp celery seed
1 Cup cut carrots
1 Med onion
2 Cups chunked roasted turkey
2/3 Cup wilted spinach fresh or frozen can change to other tender greens
1 1/2 Cups wide egg noodles.
Bring broth to a simmer add spices carrots and onion cook ten minutes. Add cooked chunked turkey breast and spinach raise temp to boiling add egg noodles and let boil for 13 minutes or until tender. remove from heat and let cool slightly before serving. Makes about 6 to 7 servings and freezes well.
Categories: chicken, Chicken stock, soup, turkey breast, Uncategorized, Wild turkey
Tags: Bone Broth, chicken, soup, turkey breast, Wild game soup, Wild turkey
Thanks to a meeting at work and the 35 people who attended I was able to make roster chicken stock. I normally only make stock from beef or deer bones because I rarely have more than a few bones at a time when we eat chicken. But with the remains of 5 roaster chickens it was time for a winter’s worth of chicken broth.
Everyone who cooks knows that we should all make our own Bone Broth or Chicken Stock and the benefits that come from taking the time to do it. Not only does simple homemade chicken stock make cooking easier, having only to thaw it to make a delicious sauce or base for soups it also gives the body a nutrient rich base to draw from.
I personally make my stock not only with bones but left over meat and vegetables.I kind of clean out the refrigerator when doing this kind of cooking… knowing that everything I put into the stock will add flavor and nutrition. In this case I had 6 small carrots, 1 large onion, 6 stalks celery, and about a half of a head of cabbage and 5 carcases of roster chickens. I added enough water to the chicken bones to cover and topped then with 3 more inches of water. I put the vegetables in and added 3 tablespoons salt, 4 bay leaves and 3 teaspoons Rosemary and simmered the mixture for 3 hours.Bone Broth is usually cooked for up to 12 hours to the point where the bones are brittle.
Chicken stock.. with celery, onion, carrots and cabbage.
After letting the stock cool for over an hour I began the long process of straining the stock. I first pulled out the vegetables. I have a ladle style strainer for this kind of work. Then poured the remaining broth through a strainer into several bowls. This help removes the rosemary and bay leaves and the smaller bones and random meat chucks. I covered the stock and placed three bowls of stock in my refrigerator to finish cooling and letting the chick fat that raised to the top. Around 24 hours later I took the stock out and removed the chicken fat that had raised to the top and hardened. Leaving the gelatin that forms from boiling the bones in the stock… this is the natural collagen that is so good for our health and healing. Then warmed the stock and mixed the jelly back into the broth and when just warm poured into freezer containers.
30 cups of homemade chicken stock from 5 roster chicken carcasses.
I ended up with 6 containers of stock with each container holding 5 cups of broth. The broth will remain fresh for up to 6 months. The first time the weather cools I am sure Christopher and I will be making chicken soup or chicken gravy made with this homemade broth.Knowing that we are eating food that not only tastes good but is good for you.